Roasted beetroot with chestnuts, red onions and balsamic vinegar

I was not joking: here it goes #beetrootgate dish number 3. I tried this recipe once, out of one of favorite cookbooks long before I had a blog. As beetroots were pulling up in the fridge, it seemed like a good idea to try it again. And, it was as lovely as I remembered it, with lots of different flavors and textures. A perfect side dish for you winter roasts…

3 large beetroots washed and cooked, sliced (pay attention not to pull the vinegary ones from the shelf)

olive oil to taste vinegar to taste

3 red onions cut into quarter

8 roasted chestnuts, crushed with a mortar and pestle

balsamic vinegar

salt and black pepper to taste

Method

Pre-heat your oven to 190oC/3750F/mark 5

Place the sliced beetroots* in a roasting tray, and drizzle them with a generous amount of olive oil. Season with salt and pepper to taste. Roast for about 25min. Reserve.

Put the quartered onions in a small roasting tray, drizzle with olive oil. Season with salt and pepper to taste. Place them at the bottom of the oven and roast for about 20min. Reserve.

When everything is ready, place a large heavy-based non stick frying pan on a medium heat and put in enough olive oil to coat the bottom. When is piping hot and begins to smoke, drop in half the onions and season with salt and pepper. Cook for about 3 min, until the beetroots start to get dark, stirring occasionally, Add half the roasted onions and dash of balsamic vinegar. Mix well, and add the half the chestnuts. Cook together another 3min. Reserve. Repeat whit what is left of the ingredients.

Just when the second batch is about to get ready, put in the reserved portion. Drizzle again with olive and let it cooked until everything is well mixed.

*If you cannot find cooked beetroots, cook them by bringing them to boil in a large pan with salt and water and bring them to simmer for about 3h. After allowing them to cool, peel of the skins.